• Heat your oven to 200 C.

Break the tough ends off about 500 g of fresh asparagus and rinse well before placing in an oven proof dish.  Sprinkle with Olive oil, salt and pepper and bake for about 15 mins or until tender.  Cool and then wrap in strips of prosciutto leaving the tips exposed. 

Arrange on a plate and enjoy.

Make a salad dressing of orange zest and juice, olive oil, and freshly chopped chives.  Mix in a bowl with cooked drained quinoa.  Chop the courgette into matchsticks.  Gently mix through diced avocado and then scatter with toasted almonds.